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Healthy Teriyaki Meatballs

Healthy Teriyaki Meatballs
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Healthy Teriyaki Meatballs combine lean ground turkey or chicken with a flavorful teriyaki glaze, balancing savory and sweet elements. This quick and easy recipe provides a nutritious meal option packed with protein and wholesome ingredients, perfect for dinners, meal prep, or entertaining.

Ingredients

Scale

Meatball Mixture

  • 1 lb lean ground turkey or chicken
  • 2 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 green onions, chopped
  • 1/4 cup breadcrumbs or almond flour
  • Salt and pepper, to taste

Teriyaki Sauce

  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon fresh ginger, grated
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil

For Cooking and Garnish

  • 1 tablespoon sesame oil (for skillet)
  • Optional: toasted sesame seeds (for garnish)
  • Additional chopped green onions (for garnish)

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine lean ground turkey (or your choice of protein) with finely minced garlic, grated ginger, chopped green onions, and your preferred binder such as breadcrumbs or almond flour. Season lightly with salt and pepper, then mix everything until just combined to keep meatballs tender.
  2. Shape and Cook the Meatballs: Form the mixture into evenly sized meatballs, about one inch in diameter for consistent cooking. Heat a non-stick skillet with a small amount of sesame oil, then brown the meatballs on all sides over medium heat until they’re cooked through and golden, approximately 10 minutes.
  3. Make the Teriyaki Sauce: While the meatballs cook, whisk together low-sodium soy sauce, honey or maple syrup, rice vinegar, grated ginger, minced garlic, and a touch of sesame oil in a small saucepan. Simmer gently until the sauce thickens slightly and develops a glossy sheen.
  4. Glaze and Serve: Once the meatballs are cooked, toss them in the teriyaki sauce to coat evenly. Let them simmer together for a minute or two so the glaze fully adheres. Garnish with sesame seeds and chopped green onions for a finishing flourish.

Notes

  • Don’t overmix the meat mixture to keep the meatballs tender.
  • Make meatballs uniform in size for even cooking.
  • Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C).
  • Simmer the teriyaki sauce to thicken and intensify flavor.
  • Allow meatballs to rest a few minutes after cooking to redistribute juices.

Nutrition

Find it online: https://amandafood.com/healthy-teriyaki-meatballs/